Konjac

Amorphophallus konjac

root · prebiotic

A large tuber of an Asian plant, made into a black or white jelly, konnyaku, and into shirataki noodles; almost nothing but water and a very viscous fibre, glucomannan.

Origin

Southeast Asia; Japan

Season (United States)

imported · all year round

Preparation

The noodles and jelly are rinsed in cold water, then heated for a few minutes in the dish. Shirataki noodles pose no problem. The danger is glucomannan taken dry — powder or capsules — which swells to fifty times its volume and can block the esophagus: always with a large glass of water, never just before bed. Konjac jellies in mini-cups have been banned in Europe since 2003 after children choked.

Molecules

GlucomannanIn small amounts, not counted Mucilages

Did you know?

Its corm usually weighs 3 to 4 kg; the largest known was 46 cm across and weighed 24 kg.